MAKING
2.Dry fish with paper towels, grease 4 six-ounce Pyrex custard cups
3. Arrange two pieces of fish in an "X" pattern in the cups and
make sure to have the fillets touching the sides and bottom of the cups
4. Fillets will overlap and hang out the sides of the cups quite a bit
5. Stir together shrimp, bread crumbs, fines herbes, onion salt, dill, parmesan cheese and mayonnaise and divide mixture among fillets and stuff
6. Fold excess fish over filling, completely enclosing the filling
7. Bake at 350° F for 30 to 40 minutes
8. Just before fish is done, heat soup and sherry together in a saucepan, once the fish is done, turn cups upside down on a serving platter